Japanese Chicken Wing Rice is one of those deeply satisfying one-pot meals where the rice becomes just as important as the main protein. As the soy-ginger marinated chicken wings cook over the rice in the donabe, all of the savory juices drip down into the grains below, creating layers of flavor throughout the pot.
The wings stay juicy while the rice absorbs the marinade, dashi, garlic, and ginger as everything cooks together gently under the lid. A final drizzle of toasted sesame oil, fresh scallions, and a dusting of sansho pepper brighten the dish just before serving.
Served straight from the donabe at the table, Japanese Chicken Wing Rice feels both rustic and special at the same time.
My new donabe (Japanese clay pot) matches my backsplash! 😀
The starting point for these tacos was at Best Friend, Roy Choi’s Las Vegas restaurant, where we enjoyed his Kogi Short Rib Tacos, among other terrific dishes. Bold, slightly sweet, and layered with Korean barbecue flavor, they put the spotlight on flanken-style short ribs—thinly sliced across the bone with plenty of marbling.
I took that same cut in a different direction. Instead of a BBQ marinade and the grill, I used a hot pan and a simple rub of salt, pepper, cumin, and chile powder. The short ribs seared in a thin layer of avocado oil until deeply browned, then were chopped and returned to the pan briefly to crisp the edges.
Flanken-style short rib works especially well for tacos because it’s cut across the grain and has enough marbling to stay juicy while developing great browning. The result is a deeper, more rounded beef flavor without long cooking.
I kept the toppings simple: diced onion, cilantro, shredded cabbage, a quick avocado mash with lime, salt, and pepper, and a drizzle of Mexican crema mixed with garlic and salt. Salsa roja and salsa verde were served on the side, letting the beef stay front and center while guests add salsa to their liking.
Best Friend, Las VegasKogi Short Rib Tacos at Best FriendBest Friend, Las Vegas
Roy Choi’s Best Friend is an indelible mash-up of bodega, bar and restaurant, serving Chef Roy’s greatest hits and more from his famous LA food truck, Kogi to his restaurants and other ventures. All of this is remixed and remastered in a new way for Las Vegas. (from Park MGM)
Recently, my brother and sister-in-law returned from a trip to Vietnam and Thailand. While wandering through the bustle of Bangkok’s Chinatown, surrounded by street vendors, they came across something unexpected: Soy Sauce Ice Cream. They wrote then that it was surprisingly delicious.
Naturally, I had to try it myself—and it turned out to be a hit here in Las Vegas, too. The version in Bangkok’s Chinatown was soft-serve, served simply in paper cups without garnish. My take is a bit more dressed up—suited for a dinner party, finished with whipped cream, chopped peanuts, and black sesame seeds.
Each garnish plays a role: the whipped cream softens the salty edge and adds a light, creamy layer; the peanuts bring crunch and a warm, nutty note; and the striking black sesame seeds add a subtle earthiness that deepens the flavor. Together, these elements create a balanced mix of salty, creamy, crunchy, savory, and sweet that makes the dessert truly shine.
You can absolutely make the vanilla ice cream from scratch, but this version is quick and easy, using a good-quality store-bought base.
Hijiki is a dried Japanese sea vegetable that looks like thin, wiry black strands and is typically rehydrated before cooking. Once it softens, it takes on a tender, slightly chewy texture and a deep, savory flavor with subtle mineral notes from the sea.
Here, it cooks right alongside short grain rice in a light dashi seasoned with sake, soy sauce, and a touch of sesame oil, infusing the grains with oceanic character. That makes it an especially natural partner for hot-smoked salmon. Set over the warm rice to gently heat through, the fish releases its seasoned oils—salt, a hint of brown sugar, and alderwood smoke—into the grains below.
Finished with sliced scallions, fresh cilantro, thin rounds of Fresno chile, and lemon wedges for brightness, it’s deeply savory and completely crave-worthy.
Kimchi Cheddar Hot Dog
🌭 🌶️ 🥔
Seaweed Gochugaru Potato Chips
This is the kind of hot dog that leans fully into bold, layered flavor—where every element has a purpose. There’s warm, sautéed kimchi for funk, a swipe of gochujang mayo for heat and creamy notes, and a fine shred of cabbage that keeps everything crisp and balanced. The cheddar melts just enough over the hot dog to soften into the kimchi, while scallions and sesame seeds add that final fresh, nutty finish. It’s a combination that feels a little indulgent, a little punchy, and very hard to stop eating.
On the side, the seaweed gochugaru potato chips echo similar flavors in a lighter, snackable way. The roasted seaweed—pulsed into delicate flakes—clings to the chips along with a dusting of gochugaru, giving them a subtle briny note and and a bit of fire. Paired with an ice-cold Hite lager, it all comes together as an easy, casual meal. It’s the kind of plate that works very well for serving outdoors, where the contrast of cold beer, hot spices, and crisp salty textures really shines.
Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. Gochugaru, also made from sun-dried red peppers, is a coarse-ground chili powder. Together, they give this hot dog plate its distinctive Korean spiciness.
